Caribbean Chicken

By Totlxtc

Ingredients

• 1/2 * 1/2 cup lemon juice
• 1/3 * 1/3 cup honey
• 3 * 3 tablespoons canola oil
• 6 * 6 green onions, sliced
• 3 * 3 jalapeno peppers, seeded and chopped
• 3 * 3 teaspoons dried thyme
• 3/4 * 3/4 teaspoon salt
• 1/4 * 1/4 teaspoon ground allspice
• 1/4 * 1/4 teaspoon ground nutmeg
• 6 * 6 boneless skinless chicken breast halves (4 ounces each)

Details

Servings 6

Preparation

Step 1

* In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.
* Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Analysis: One serving (1 chicken breast half) equals 205 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 272 mg sodium, 11 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.